Simplest of all as a starter, the first fresh vegetables that grace our tables are served with drizzles of good olive oil and lemon. Choose tender fresh green asparagus (check the bottoms to make sure they are moist and freshly cut) or substitute the first young courgettes and slice paper thin using a special tool called a mandolin. In a pinch, you can use a very sharp vegetable peeler.
Serves: 4
INGREDIENTS
1 bunch freshest green asparagus
1 lemon
a few white spring onions
extra virgin olive oil
finely ground sea salt and freshly ground pepper to taste
METHOD
Snap the woody ends off the asparagus. Using a sharp mandolin, start at the bottom of the spear and slice the asparagus directly onto the serving plates. Cut the lemon in half then slice a few thin wedges over the greens.
Trim the bottom of the onion bulbs and slice just a few slivers over the top.
Now squeeze some lemon juice over all, drizzle the olive oil generously around and sprinkle with salt and pepper. Eh voila! That simple. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.